Description
This Rich & Creamy Potato Leek Soup features tender Yukon gold potatoes and sautéed leeks blended into a velvety smooth soup finished with heavy cream and fresh thyme garnish. Perfect as a comforting starter or light meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil (+ more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and chopped into 1/2 inch cubes)
- 2-3 medium leeks (cut in half, sliced and cleaned well)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon ground black pepper (+ more for garnish)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Fresh thyme leaves (removed from stem, for garnish)
Instructions
- Heat Butter and Oil: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add Potatoes and Seasoning: Add the cubed potatoes and season with salt and pepper to taste, stirring to combine.
- Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening, and bring to a strong simmer.
- Cook Until Tender: Cook the soup until the potatoes are incredibly tender, about 35 minutes, stirring occasionally.
- Blend Smooth: Turn off the heat and use an immersion blender or high-powered blender to blend the soup until very smooth and creamy.
- Add Cream: Stir in the heavy cream until fully incorporated and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt if desired.
Notes
- Use Yukon gold potatoes for the creamiest texture without needing added flour or thickeners.
- Make sure to clean leeks thoroughly to remove any grit or dirt.
- For extra flavor, garnish with a sprinkle of fresh thyme and a swirl of olive oil.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or cashew cream.
Nutrition
- Serving Size: 1 cup
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 467 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 43 mg
